Return to Content

Filetti

by in Jul 2010
Filetti
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 1.5

Yield: about 5 32-ounce jars

"Filetti" are fillets, or thin slices. Like passata, this recipe is a great starting point for sauces, soups, and stews. Make it with as many ripe plum tomatoes as you have, but it makes sense to start with at least 10 pounds.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 10 pounds ripe plum tomatoes
  • 1 cup fresh basil leaves, plus 2 to 3 extra leaves for each jar of sauce
  • 1/4 cup kosher or sea salt

Instructions:

Wash the tomatoes. Cut them lengthwise into quarters and squeeze out seeds and juice. Layer as many tomatoes as possible into sanitized 32-ounce (or smaller if you prefer) canning jars. (Place a basil leaf and a sprinkle of salt every fourth layer or so.) Seal well and process in boiling water 40 minutes.
For details on processing preserved foods, visit: uga.edu/nchfp
Updated Thursday, May 27th, 2010
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111